High moisture extrusion is a widely used technology for producing fibrous meat analogues
in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well …

Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has
been used as fortification agents in some traditional corn foods in developing countries such …

There are various functional foods available for people with diabetes mellitus (DM) to help
regulate their blood glucose levels. These include meal replacements and nutritional …

Purified soya bean proteins (glycinin and conglycinin) are known to form amyloid‐like
aggregates in vitro at a higher temperature. Soya beans (chunks) are textured …

Extrusion technology is widely used to produce food products such as meat analogues,
texturized proteins, breakfast cereals, and ready-to-eat (RTE) foods. The processing …

Low moisture extrusion is a complex scalable technology that uses heat, pressure and shear
to texturize plant proteins into extrudates called texturized vegetable proteins (TVP) used in …

Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has
been used as fortification agents in some traditional corn foods in developing countries such …